Wine acidity is often misunderstood because we get all tripped up in the words...
In most areas in life, something being 'acidic' is usually a bad sign...a really bad sign.
Acid rain? No thanks.
An acidic personality? Aye.
But in wine it's a whole other story.
It gives wine much of its zing, structure, mouthfeel, and aftertaste.
And it doesn't matter which type of wine acid we're referring to - no need to worry about specifics.
You won't be able to taste the difference, and unless you have a degree
in chemistry, it's not all that thrilling to learn about anyways.
But let there be no doubt: wine always has a bite to it - it's not like a glass of tap water that's been sitting on the kitchen counter for three days...or at least, it really, really shouldn't be!!
Acidity plays an essential role in a wine's overall performance and character, and more interestingly, in how the wine complements food.
Quick Facts about how this all relates to Wine and Food Pairings
- The higher the acidity in a wine, the easier it will be to pair with various foods, especially with heavy weights like meat dishes or tomato-based sauces.
- That's because such highly acidic wines cut right through the deliciously fatty ingredients like butter, cream, and aninmal fats.
- In fact, the acidity in such wines aide digestion of protein-heavy meals. So not only are you enjoying your wine during a meal, you're also enjoy your meal more during a meal!
- Some of the top wine for food pairings are: Riesling, Sauvignon Blanc, dry sparkling wines, Cabernet Sauvignon, Barbera due to its high acid/low tannin combination, Merlot, Pinot Noir, and Syrah.
- As for rose wines...steer clear! They're almost never favorable choices when eating, unless we're talking about a fruit tart!
- Click here for a very useful food and wine pairing chart.
Wine Tasting Notes
Wine Terms for Wine Acidity:
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